Panettone Pere, Cioccolato Fondente e Mascarpone (Italian Pear, Dark Chocolate, and Mascarpone Panettone)

18 hours ago
3 min read

Story of the Dish

This elegant artisan panettone brings together three ingredients that have become a timeless Italian pairing: sweet Williams pears, intense dark chocolate, and rich mascarpone. Unlike the traditional fruit-filled panettone, this version is designed for those who love refined desserts with balanced sweetness and creamy texture.

The pears are slowly candied to preserve their delicate flavor and moisture, while premium dark chocolate melts gently into the airy crumb during baking. After cooling, the panettone is filled with a light mascarpone cream that transforms every slice into a luxurious dessert worthy of an Italian pastry shop.

Ingredients

Yield: 1 Panettone (about 1 kg)

First Dough

220 g strong bread flour (W380–400)
75 g active lievito madre
70 g sugar
60 g water
80 g unsalted butter
65 g egg yolks

Second Dough

Entire first dough
80 g bread flour
70 g sugar
80 g egg yolks
70 g unsalted butter
8 g fine sea salt
Seeds of 1 vanilla bean
Zest of 1 lemon
150 g candied Williams pears
140 g 70% dark chocolate chunks

Mascarpone Filling

250 g mascarpone
150 ml heavy cream
40 g powdered sugar
Seeds of ½ vanilla bean

Chocolate Glaze

180 g dark chocolate (70%)
30 g unsalted butter
20 ml heavy cream

For decoration:

Dark chocolate curls
Dried pear chips
Gold leaf (optional)

Preparation

Prepare the Dough

Prepare the first dough using the traditional method and allow it to ferment for 10–12 hours, or until tripled in volume.

For the second dough, gradually incorporate the flour, sugar, egg yolks, salt, butter, vanilla, and lemon zest until a smooth, glossy dough forms.

Fold in the candied pears and dark chocolate chunks at the very end, mixing gently to avoid breaking the fruit.

Proofing

Shape the dough into a tight ball and place it inside a 1 kg panettone paper mold.

Proof at 82–86°F (28–30°C) for 5–7 hours, until the dough rises approximately 2 cm below the rim.

Baking

Bake at 340°F (170°C) for 50–55 minutes, until the internal temperature reaches 197–199°F (92–93°C).

Immediately cool the panettone upside down for 10–12 hours.

Prepare the Filling

Whip the heavy cream until soft peaks form.

In a separate bowl, combine the mascarpone, powdered sugar, and vanilla.

Fold the whipped cream gently into the mascarpone mixture until smooth and airy.

Refrigerate for 30 minutes.

Fill the Panettone

Using a pastry bag fitted with a long filling nozzle, inject the mascarpone cream evenly throughout the panettone from several points, ensuring every slice contains a creamy center.

Chocolate Glaze

Melt the dark chocolate with the butter and heavy cream until smooth and glossy.

Pour the glaze over the top of the cooled panettone, letting it drip naturally down the sides.

Decorate with dark chocolate curls, dried pear chips, and, if desired, small touches of edible gold leaf.

Chef's Tips

Use firm Williams pears so they retain their texture after candying.
Choose 70% dark chocolate in large chunks, not chips, for pockets of melted chocolate.
Fill the panettone only when it is completely cool.
Refrigerate for one hour before slicing to achieve perfectly clean cuts.